Meat Tender Enzyme Food Additives Tender Meat Enzyme

• Customization: Available
• CAS No.: /
• Formula: /
• Model NO.: ST-Meat Tender Enzyme
• EINECS: /
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Cool Dry Place
• Shelf Life: 24 Months
• Type: Powder
• Product Name: Meat Tender Enzyme
• Form: Powder
• MOQ: 1kg
• Sample: 5-10g
• Application: Health Food
• CAS: /
• Stock: in Stock
• Molecular Formula: /
• Package: 1kg/Bag, 25kg/Drum
• Service: China
• Brand: Sentian
• Certificate: COA/MSDS
• Storage: Cool Dry Place
• Transport Package: Bag/Bottle
• Specification: 10000U/g
• Trademark: SENTIAN
• Origin: China
• Production Capacity: 50000kg Per Month

Product Description

 

Description

Meat tenderizers are a class of protease that can break down muscle fibers and connective tissues, making meat softer and juicier by hydrolyzing collagen, elastin and myofibrillar protein in meat. These enzymes are usually derived from plants, microorganisms or animals and are widely used in home cooking, food processing and the meat industry.

Product name	Meat Tender Enzyme
CAS	/
Appearance	White powder
MOQ	1kg
Sample	10-20g
Shelf life	2 years

Application & Funtion

Meat tenderization: Tender meat enzyme has a significant tenderizing effect on various meats. When used to process beef, its tenderness is comparable to imported steak, which greatly improves the economic value and nutritional value of beef.

Manufacturing hydrolyzates: Meat tenderizer can be used to manufacture hydrolyzates of poultry, beef and other meats to improve the utilization rate of protein. For example, using meat tenderizer to hydrolyze poultry meat, tendons and bones to manufacture poultry hydrolyzates can make full use of chicken cavity bones, chicken heads, scraps, etc., so that the protein utilization rate of poultry is above 90%. At the same time, this hydrolyzate retains the unique flavor and umami of poultry and can be used to prepare health foods, nutritional foods and condiments.

Comprehensive utilization: Meat tenderizer can also be used to hydrolyze protein-containing waste generated after the slaughter of poultry and livestock to produce high-quality feed protein, and to recover the protein remaining on meat and bones for the manufacture of canned meat, soups and gelatin and other products.

COA

Items	Requirements	Results
Physical & Chemical
Appearance	White powder	Conform
Odor	Characteristic	Characteristic
Particle Size	98% pass 80mesh	Complies
Loss on Drying	≤5.0%	3.65%
Ash	≤5.0%	1.96%
Solvent Residue	Meet standard	Complies
Pesticide Residue	Meet standard	Complies
Microorganism
Total Plate Count	≤1000cfu/g	Conform
Yeasts and Molds	≤100cfu/g	Conform
Saimonella	Negative/25g	Conform
E.coli	Negative	Conform
Assay	98%	99.5%
Conclusion:This product conforms to the Enterprise standard.